Directions

VANILLA COOKIE CRUST
In a small bowl stir together crushed cookies and almonds. Stir in melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
RASPBERRY ALMOND FILLING
In a large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with an eletric mixer till smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in raspberry schapps, almond extract, vanilla, and cinnamon. Stir in respberries and almonds. Pour the cream cheese mixture over crust.
Bake at 350 for 15 minutes. Lower temprature to 225 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shinny. Remove the cake from the oven and run a knife arounde the inside edge of the pan. Chill, uncovered, overnight.
EASY RASPBERRY TOPPING
In a small bowl beat whipping cream and sugar with an eletric mixer till stff picks form. Pipe whipped cream around the edge of the cheesecake. Garnish with raspberries.

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